Description
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Ingredients
- 1 ½ pounds veal cutlets
- ½ cup all-purpose flour
- 3 tablespoons grated Parmesan cheese
- 2 eggs
- 1 teaspoon minced parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch ground nutmeg
- 2 tablespoons milk
- 1 cup dry bread crumbs
- 6 tablespoons butter
- 4 slices lemon
Instructions
- Place veal cutlets between 2 sheets of heavy plastic on a solid
- level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
- Beat together eggs
- Parmesan cheese
- milk
- parsley
- salt
- pepper
- and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture
- then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
- Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned
- about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 4